Texture in Food: Volume 2: Solid Foods

Outline:Summarizes research on what influences texture Provides practical strategies for improving product quality Reviews ways of controlling the texture of fruits and vegetables With its distinguished editor and international team of contributors, Texture in Food: Volume 2: Solid Foods summarizes the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. It includes chapters on the texture of fruits, vegetables, and cereal foods, such as bread, rice, pasta, and fried food. This valuable book presents a comprehensive discussion on all aspects of texture in solid foods. It will become a standard reference for the food industry.